Fluid Milk and Cream Products

Author:

Alvarez Valente B.

Publisher

Springer US

Reference128 articles.

1. ADSA. 2005. Committee on Evaluation of Dairy Products, Score Card Sub-Committee. American Dairy Science Association, Champaign, IL.

2. Anderson, I., and R. Oste, 1992. Sensory quality of UHT milk. Page 318 in Heat-induced Changes in Milk. P.F. Fox, ed. Brussels: International Dairy Federation.

3. Badings, H.T., J.J.G. Van der Pol, and R. Neeter. 1981. Aroma compounds which contribute to the difference in flavour between pasteurized milk and UHT milk. Flavour’81: 3rd Weurman Symposium. Berlin; New York: de Gruyter.

4. Balasubramaniam, V.M., and S.K. Sastry. 1996. Noninvasive estimation of convective heat transfer between fluid and particle in continuous flow using a remote temperature sensor. J. Food Process Eng. 19:223–240.

5. Bassette, R., D.Y. C. Fung, and V.R. Mantha. 1986. Off flavours in milk. CRC Crit. Rev. Food Sci. Nutr. 24:1–52.

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